Overview
Focus should be on the key components of the program, locating and using the study material, defining the Cider Judge program, and outlining what one will need to know for the Cider Entrance and Cider Judging Exams. Emphasis should be put on what cider, perry, and different cider styles are using the Cider Style Guidelines as well as how they differ from other beverages.
There should also be a review of the components of balance including acidity, sweetness, tannins, alcohol strength, and body using the Introduction to the Cider Style Guidelines. Finally there should be an introduction to the Cider Score Sheet as well as discussion around common descriptions and terminology used during judging. Cider samples should be used to demonstrate / emphasize these concepts.
Reference Material
Introduction to the Cider Style Guidelines and the Cider Style Guidelines detail the characteristics and descriptions for all types of cider. This section contains an overview of what is contained in this guide and is not a substitute for the guide itself. The style guideline is a good starting place to get an idea of cider styles and features and an excellent resource as you continue through this program. Be sure to cover the uniqueness of each style as well as the items in the introductory section of the style guidelines.
Key Points / Discussion
The following are a list of key points and discussion items that should be covered during the course. Encourage discussion among the attendees and if possible send out the reading list ahead of time so that the attendees can review the material in advance.
Important Attributes
- Aromas & flavors. In particular note the ranges as well as different varieties.
- Sweetness. In particular the different levels and the importance of balance.
- Acidity
- Tannins
- Malo-lactic Fermentation (MLF) and what it can contribute.
Standard Description for Cider
- Appearance
- Aromas
- Flavors
- Mouthfeel
- Overall Impression
- Ingredients
Competition Entry Instructions
- Entrants MUST specify carbonation level (still; petillant or lightly carbonated; sparkling or highly carbonated).
- Entrants MUST specify sweetness level (dry, semi-dry, medium, semi-sweet, or sweet).
- Required information for specific categories (New England, Fruit Cider, Iced Cider, Herbs/Spices).
- Defaults: With mead if no attributes are specified, judges should evaluate the mead as a semi-sweet, petillant, standard strength mead with no varietal honey character and no special ingredients. There are no specific default attributes associated with Cider entries.
C1. Standard Cider and Perry
- C1A. New World Cider
- C1B. English Cider
- C1C. French Cider
- C1D. New World Perry
- C1E. Traditional Perry
C2. Specialty Cider and Perry
- C2A. New England Cider
- C2B. Cider with Other Fruit
- C2C. Applewine
- C2D. Iced Cider
- C2E. Cider with Herbs/Spices
- C2F. Specialty Cider/Perry